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Chorizo and potato stew recipe

Chorizo and potato stew recipe

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An OXO Red Wine Stock Pot is the star of the show in this comforting stew of chorizo, potatoes, tomatoes, cannellini beans and kale. See method

  • Serves 4
  • 20 mins to prepare, 35 mins to cook
  • 641 calories / serving
  • Gluten-free
  • Dairy-free

Ingredients

  • 225g pack Tesco Finest Spanish chorizo, sliced into 2cm chunks
  • 2 tbsp olive oil​
  • 1 onion, finely chopped​
  • 4 garlic cloves, sliced​
  • 1 celery stick, finely sliced​
  • 1 tsp smoked paprika​
  • 1kg (about 6) potatoes, peeled and cut into 3cm chunks (we used Maris Piper)
  • 1 OXO Red Wine Stock Pot
  • 400g tin chopped tomatoes​
  • 1 tbsp tomato paste​
  • 1 bay leaf​
  • 400g tin cannellini beans, drained​
  • 100g kale or spinach​
  • 10g flat-leaf parsley, roughly chopped (optional)​

Perfect with:

OXO Red Wine Stock PotsBoosts your dishes with bold, rich flavour. OXO Red Wine Stock Pots
Boosts your dishes with bold, rich flavour.
Shop ingredients
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    2680kj
    641kcal     32%

  • Fat

    32g 45%

  • Saturates

    10g 48%

  • Sugars

    10g 12%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 57.8g Protein 25g Fibre 12.5g

Method

  1. Place a large saucepan over a medium heat. Fry the chorizo for 8-10 mins until just crispy, turning once. Add the oil to the pan along with the onion and cook for 5 mins to soften. Stir in the garlic, celery and paprika and cook for 1 min more. ​ 
  2. Add the potatoes to the pan and toss together to get them coated in the flavoured oil. Add the stock pot along with 600ml boiling water, chopped tomatoes, tomato paste and bay leaf. Bring to a simmer and cook for 10 mins. Add the beans to the stew, stir well and cook for another 5 mins. Stir in the greens; cook for 3 mins or until the greens and potatoes are cooked through.​ 
  3. Remove the stew from the heat and allow to cool for a few mins before spooning into large bowls to serve. Top with chopped parsley, if you like.​

​Freezing and defrosting guidelines

​Cook the stew as per recipe but omit the greens and parsley, and allow to cool completely before covering and freezing for up to 3 months. Allow to defrost completely before bringing to a simmer and cooking the greens as per recipe. Scatter with parsley to serve. For more tips on freezing and defrosting food, read our article Love Your Freezer.

​See more Stew recipes

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